2 big sized Raw Mangoes
1 1/2 cup Sugar
1/4 tsp Cardamom Powder
Few strands of Saffron
Wash the raw mangoes and wipe it. Peel them and shred/chop into small thin pieces or can also be grated. In a pan, mix shredded mangoes and sugar. Put the pan on low-medium flame and cook till sugar melts and mixture start thickening. Stir well on regular basis and once mixture starts bubbling and becomes thick, switch off the flame. Consistency of choonda should be like jam. The total process will take almost half hour. Now add cardamom powder and saffron. Mix well and let it cool completely. For longer life, store mango choonda in a clean sterilized glass jar/container.
Note: Ensure that mango, utensils, spoon, cup, chopping board, knife and the cooking place are absolutely dry.